Pickled Eggs

Bet you didn't know you could pickle these.


Pickled Eggs

  • 12 medium-sized eggs, hard-boiled and shelled
  • 2 small beetroot, halved
  • 3 cups cider vinegar
  • 1 tsp mustard seeds
  • 1 clove garlic, finely sliced
  • 3 fresh bay leaves
  • 10 black peppercorns

Devilled Eggs

  • 6 pickled eggs
  • 2 tbsp mayonnaise
  • 1 tsp horseradish
  • 1/4 tsp salt
  • Fresh black pepper
  • Microgreens


  1. In a saucepan, add the beetroot halves, cider vinegar, mustard seeds, garlic, bay and peppercorns. Simmer for 5 minutes and leave to cool.
  2. Place eggs into a Mason jar. Put the beetroot halves into the jar, then pour in the cool pickling liquid, making sure that the eggs are fully covered.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account? 

Pickle It